Easy Dark Chocolate Peppermint Fudge

This Easy Dark Chocolate Peppermint Fudge is rich and chocolaty with a smooth, creamy texture! It absolutely melts in your mouth! A little burst of Andes peppermint brings the holiday cheer!

Here we are! Day 12 of my 12 Days of Christmas Cookies! I thought we should end on a chocolate note. And there is no better chocolate note than dark chocolate fudge.

Fudge.

Fudge is awesome.

I started a little tradition in college where every December I would make three types of fudge for my friends and favorite teachers: dark chocolate, milk chocolate and a wild card.

Unbeknownst to me, my Dad also made fudge for his friends at Christmastime in college. This is not his recipe – I started making his recipe for old-fashioned fudge two nights ago at 11 PM not realizing that it takes HOURS. Hours.

And around 3 AM there was an incident: an irreparable incident. I’m not going to get into it. It’s too painful.

So today I bring you My Fudge. I use the tried and true Carnation recipe. It’s easy, silky smooth and fabulously chocolaty! It tastes almost identical to old fashioned fudge except it doesn’t require a candy thermometer or that hours of your life be spent watching a pot that takes forever to come to temperature.

For a bit of Christmas cheer I sprinkled on chopped Andes Peppermint candies. I’m not a fan of crushed peppermints on top of my baked goods, so these Andes pieces were perfect. They add the delicious peppermint flavor without detracting from the silky smooth texture of the fudge.

They also cut a bit of the sweetness of the fudge. Not that I have every turned down a piece of fudge because it’s too sweet…

This recipe is unbelievably easy and it takes under 20 minutes to get it chilling in the fridge!

¾ cup Andes peppermint candies (if you can’t find the white chocolate peppermint, the traditional crème de menthe ones would also be delicious!)

Instructions

Line an 8 inch square baking dish with foil. Try not to have too many wrinkles because it will be impressed in your fudge.

In a large, heavy gauge saucepan, add the sugar, evaporated milk, butter and salt. Cook over medium heat, stirring constantly until it comes to a boil, then continue cooking (still stirring) for 5 minutes.

Immediately add marshmallows and chocolate. Stir vigorously until the marshmallows and chocolate have melted and the mixture is smooth.

Pour fudge into your prepared pan and sprinkle the peppermint candies on top, pressing down slightly to meld them with the fudge.

Chill for 2 hours or until firm. Pick up the foil and fudge from the baking pan, remove the foil from around the fudge and cut into squares on a cutting board with a large sharp knife.

Notes:

The original recipe makes 48 small squares of fudge. I cut mine a lot large than that for the photos. If you want yours the same size as mine, then cut it into 16 squares.

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Wait…this is already the 12th day of cookies?? Where did the previous 11 go? And more importantly, what in the heck am I going to do without a cookie-a-day in my inbox each morning? I vote we turn this into 365 days of cookies. Yes! I like this plan. I’m looking forward to each and every one of your next 353 cookies…starting tomorrow! 🙂David @ Spiced recently posted…Peanut Butter Oat Dog Bones

They aren’t actually candy canes but Andes peppermint candies (they are soft and chewy as opposed to crunchy). You could try a white chocolate ganache that has been flavored with a bit of peppermint extract. That should have a similar flavor and texture!

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